The leaves are already starting to fall up here in the mountains, and as much as I will miss the days of jumping in the lake, getting freshly picked peaches from the market, and late night bon fires, I love the way we romanticize autumn, and how people fall in love the idea of change with each season.
Although I am guilty of eating it all year round, I run to the kitchen and bake an apple pie when the crisp air announces autumn's arrival. This recipe is one of my favorites, and I've been excited to share it since shooting it last spring with Ellen Adkins. It's easy, and a steady crowd favorite.
6 apples - I suggest Fiji or Pink Ladies
Juice from half of a lemon
1/2 cup brown sugar
1/3 cup granulated sugar
2 tablespoons of flour
1 teaspoon of cinnamon
Pie Crust - choose your favorite recipe, or you can use the store bought dough.
1. Heat your oven to 450°F
2. Peel and slice your apples. I suggest thin slices - but you can have them at any thickness and size you would like.
3. Add your apple slices, dry ingredients, and lemon juice in a bowl, and mix your ingredients together until the apples are evenly coated in sugar-y goodness.
4. Lightly flour a work surface and turn your pie dough out onto it. Flour the top of your dough and roll out gently to desired thickness. Make sure the size of it will give you some extra dough over the sides to trim. Roll out two if you want to top your pie with a full crust, too.
5. Place your rolled dough into your ceramic pie plate and with a fork, poke the bottom of your crust through out the bottom. Then spoon your mixed apples into your curst until it fills to the top. (If you have left over apples, I love saving them in the fridge to heat up on the stove top later.) You can cover your pie with a full crust, or cut your crust into strips. I choose to do the full curst because lets face it - it's one of my favorite parts.
6. Once you place your crust on top, get a small bowl of cold water next to you on your work space. Dip your finger in the water as you trace around the edge of your pie plate to act like a glue for both sides of your crust. Once your crust is sealed all the way around, you can trim your edges and proceed with whatever "design" you would like to do for your pie edges. Here are some interesting ideas!
7. In a small mixing bowl, crack your egg, add one tablespoon of cold water and whisk together. Once your pie is ready, take a pastry brush and brush your egg wash on top of it. If your pie is fully covered with a curst, take a knife and cut four slits in the top of your pie.
8. Place your pie in the preheated oven for 40-45 minutes. Once it is done baking, let it cool fully on a cooling rack, then serve!
*Photos by Ellen Adkins